Crispy Fried Egg Tacos

Crispy Fried Egg Tacos are a quick and easy lunch or weeknight dinner option. The crispy fried eggs have both major crunch from the crispy whites and creaminess from the runny yolks. These will be popular with everyone in your family.

I hope you had a great Valentine’s Day weekend. Maybe you’re even lucky enough to be off of work today. I’m jealous!

It was freezing here in Maryland this weekend. And the wind…holy smokes! It was crazy. We kept getting woken up during the night on Saturday and I was pretty convinced our house was going to blow over. Luckily, our power stayed on and we made it through.

Today’s recipe is a personal favorite. When my husband was out of town last week, I ate these Crispy Fried Egg Tacos for dinner all three nights in a row. I am only a little embarrassed about this. Mainly because I know we’re friends and when you taste these tacos, I know you’ll get me… I promise.

It all started when I read Deb’s post on Crispy Eggs. That was back in October and it took me until December to try them for the first time. I tried my first crispy egg on whole wheat avocado toast. I was smitten :), but seriously, I was. The rest is history.

I call these breakfast tacos and we always get excited about having them. They’re amazing for dinner or a quick weekday lunch because they’re made in one pan with very little cleanup. They’re ready to eat in about 10 minutes. Now you see why I make them when I’m home alone!

We’ve made these more ways than I can count. I’ve substituted sautéed kale for the mixed greens. I’ve added Mina Harissa instead of salsa. I’ve used sautéed zucchini for an extra dose of vegetables. You get the point. Whatever you decide sounds good to you, you have to make these tacos.

It’s only been 24 hours since my last batch and I already need more Crispy Fried Egg Tacos!

Like I said, the whole process goes pretty quick, so get everything out and ready prior to cooking.

You’ll want to use a nonstick skillet if you have one handy because it will make cleanup even easier. Don’t even think about frying the eggs more than 2 at a time. These eggs need space to get super crispy. They’re a little high maintenance like that.

Use your gas stove to char the tortillas slightly. If you don’t have a gas stove, simply broil the tortillas until they get slightly browned.

Crack one egg into a small bowl. Get the avocado, goat cheese, mixed greens, and any other toppings ready.

Turn the heat to high on your skillet and let it heat up for 3-5 minutes. Don’t let it smoke.

Once you’ve charred all of the tortillas, begin the assembly process. Add a little mixed greens, some salsa, crumbled goat cheese, and avocado. You can do this while the skillet heats up.

To fry the eggs, add 1 tbsp of olive oil to one corner of the pan and immediately pour the egg into the oil in that spot.

Crack another egg into the small bowl. Add another tbsp of olive oil to the pan on the other side away from the other egg and add the egg immediately. I recommend using a splatter screen to keep the oil in the pan. The pan should be hot enough that the whites bubble up around the yolk when first added to the pan.

Leave the eggs alone for 3 minutes. Add salt, pepper, and red pepper flakes if desired. Once the bottom is super crispy and the whites are just set, remove the eggs and place them on the tacos.

Time for the second batch of eggs. Allow the pan to reheat for a minute or two and then follow the same procedure. Oil, Egg, Oil, Egg and Splatter Screen. Salt. Pepper. Once crispy on the bottom, serve it up!

This is my favorite new way to eat eggs. I cannot imagine my life without these Crispy Fried Egg Tacos. You’ll need extra napkins for the runny yolks 🙂

Crispy Fried Egg Tacos are a quick and easy lunch or weeknight dinner option. The crispy fried eggs have both major crunch from the crispy whites and creaminess from the runny yolks. These will be popular with everyone in your family.

Ingredients

5 corn tortillas

5 eggs

5 tbsp olive oil

2-4 cups mixed greens

1/2 cup salsa

2 oz goat cheese

1 avocado, diced

cilantro for topping

salt

pepper

red pepper flakes

Instructions

Use your gas stove to char the tortillas slightly. If you don’t have a gas stove, simply broil the tortillas until they get slightly browned.

Crack one egg into a small bowl.

Turn the heat to high on your skillet and let it heat up for 3-5 minutes. Don’t let it smoke.

Once you’ve charred all of the tortillas, begin the assembly process. Add a little mixed greens, some salsa, crumbled goat cheese, and avocado. You can do this while the skillet heats up.

To fry the eggs, add 1 tbsp of olive oil to one corner of the pan and immediately pour the egg into the oil in that spot.

Crack another egg into the small bowl. Add another tbsp of olive oil to the pan on the other side away from the other egg and add the egg immediately. I recommend using a splatter screen to keep the oil in the pan. The pan should be hot enough that the whites bubble up around the yolk when first added to the pan.

Leave the eggs alone for 3 minutes. Add salt, pepper, and red pepper flakes if desired. Once the bottom is super crispy and the whites are just set, remove the eggs and place them on the tacos.

Time for the second batch of eggs. Allow the pan to reheat for a minute or two and then follow the same procedure. Oil, Egg, Oil, Egg and Splatter Screen. Salt. Pepper. Once crispy on the bottom, serve it up!

Notes

Scared of runny yolks? No problem! Simply flip the egg quickly before removing it from the pan. Just a few seconds will be enough to set the whites and finish cooking the yolk.

I love all the ingredients! I’m not a huge fan of tacos so I can totally see this a taco-less meal…if that makes sense. I’m the weirdo that does hamburgers between lettuce so bed of greens and egg on top sound like my kind of meal 🙂

I can see why you would have had these for dinner three nights in a row. They look really delicious . . .and you can’t beat quick cooking when the family is out of town. I make something similar for a quick breakfast (with loads of sriracha) . .but I love how you threw in some nice, creamy goat cheese. MMM. . .tasty.